Creamy Orzo Risotto with Buttery Shrimp

This creamy orzo risotto is a brilliant shortcut to the classic Italian dish. By swapping arborio rice for orzo pasta, you get that same luscious, velvety texture without the constant stirring. It’s a weeknight-friendly recipe that delivers comfort and elegance in every bite.

Topped with succulent shrimp sautéed in butter, this dish is both satisfying and impressive. The orzo absorbs the savory broth beautifully, creating a rich, creamy base that pairs perfectly with the sweet, tender shrimp. Ready in about 30 minutes, it’s an ideal meal for busy evenings when you crave something special.

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Ingredients

1 cup orzo pastaView ingredient guideLike ingredientDislike ingredient

4 cups chicken or vegetable brothView ingredient guideLike ingredientDislike ingredient

1 lb large shrimp, peeled and deveinedView ingredient guideLike ingredientDislike ingredient

3 tablespoons butter, dividedView ingredient guideLike ingredientDislike ingredient

1 small onion, finely choppedView ingredient guideLike ingredientDislike ingredient

2 cloves garlic, mincedView ingredient guideLike ingredientDislike ingredient

1/2 cup dry white wine (optional)View ingredient guideLike ingredientDislike ingredient

1/2 cup grated Parmesan cheeseView ingredient guideLike ingredientDislike ingredient

Salt and pepper to tasteView ingredient guideLike ingredientDislike ingredient

Fresh parsley for garnishView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a medium saucepan, bring the broth to a simmer. Keep warm over low heat.
2. In a large skillet or pot, melt 1 tablespoon of butter over medium heat. Add the onion and cook until softened, about 3 minutes. Add the garlic and cook for 30 seconds.
3. Add the orzo to the skillet and stir to coat with butter. Cook for 1-2 minutes until lightly toasted.
4. If using wine, pour it in and stir until mostly absorbed. Then begin adding the warm broth, one ladleful at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next. This process takes about 15-18 minutes, until the orzo is tender and creamy.
5. While the orzo cooks, season the shrimp with salt and pepper. In a separate skillet, melt the remaining 2 tablespoons of butter over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and opaque. Remove from heat.
6. Once the orzo is done, stir in the Parmesan cheese until melted. Season with salt and pepper to taste.
7. Serve the creamy orzo risotto topped with the buttery shrimp. Garnish with fresh parsley.
8. Enjoy immediately.

Recipe Tips

FAQ

Can I use a different pasta instead of orzo?

Yes, you can use other small pasta shapes like ditalini or stelline, but the cooking time may vary slightly.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of broth or water to restore creaminess.

Can I make this dish dairy-free?

Yes, use olive oil instead of butter and omit the Parmesan or use a dairy-free alternative.